Sweet Potato Scones

🧂 Ingredients

• 2 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 8 tablespoons butter

  cut into cubes
• 2/3 cup cooked sweet potato

  mashed (about 1 medium to large sweet potato)
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• water

  as needed for consistency

Instructions

• 1 Bring salted water to a boil in a medium saucepan. Meanwhile, peel and cube
  sweet potatoes into 1-inch cubes. When water is boiling, add the potatoes and
  simmer for 12 – 15 minutes, or until soft. Be sure there is enough water to
  cover the sweet potatoes by about an inch.
• 2 Drain and mash the sweet potatoes with a potato masher or fork until it's
  pureed. Set aside to cool. It's important for the sweet potatoes to be at room
  temperature for the best scone texture.
• 3 Line a baking sheet with parchment paper or a Silpat liner.
• 4 In a large bowl, add the flour, sugar, baking powder, salt, and spices. Cut the
  cubed cold butter into the flour mixture until it is crumbly. It's okay if there
  are larger chunks of butter remaining.
• 5 In a small bowl whisk together the sweet potato puree, egg, and vanilla until
  smooth. Add the mixture to the dry ingredients and stir until it's moistened and
  the dough holds together. If needed add a tablespoon or two of milk or cream.
• 6 Transfer the dough onto a sheet of parchment or a lightly floured surface. Pat
  into a circle and fold the dough over 2 to 3 times. I like to use a bench
  scraper because it makes this part easy! For petite scones, divide the dough in
  half and pat them into 5-inch circles and about 3/4-inch thick. For larger
  scones, form 1 larger disk about 3/4 to 1-inch thick.
• 7 Brush circle with milk or cream and use a sharp knife to cut the dough circle.
  For petite scones, cut each disc into 6 wedges, for larger scones, cut the
  circle into 8 wedges. Carefully pull each wedge away from the circle and
  transfer to the parchment lined baking sheet about 1/2-inch apart.
• 8 For the best texture and highest rise, place the pan of unbaked scones in the
  freezer for 30 minutes. While the scones are chilling, preheat the oven to 400℉.
• 9 Bake for 15 to 20 minutes or until risen and golden for the petite scones, and
  20 to 22 minutes for the larger scones. A toothpick inserted in the middle
  should come out clean without wet crumbs. Serve warm.

Nutrition Info